Description
Gluten-Free High Protein Vegan Version with Soya Mince; Packed with Vegetables and Topped with Potatoes
Ingredients
- 200g dry soya mince*
- 50g green peas
- 20g chives
- 250ml vegetable broth
- 1 russet potato
- 1 carrot
- 1 brown onion
- 1 tbsp sunflower oil
- 1 tbsp coconut oil
- 1⁄2 tsp sea salt
Instructions
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Fill the pot halfway with water and bring it to boil. Cut the potato into inch cubes and add it to the pot. Boil for 10-12 minutes until the potatoes can be easily pierced with a fork. Drain the water.
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Add coconut oil and salt to the potatoes and mash them roughly with a fork. Finely cut chives and mix them into the mash.
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While the potatoes are cooking, prep the vegetables. Peel and finely chop the onions, cut the carrot into quarters and thinly slice each quarter.
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Heat the sunflower oil in the frying pan. Add carrots, onions and peas and stir fry them for 5-7 minutes until the onions soften and turn a subtle golden colour.
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In a small bowl, combine soya mince with the vegetable broth and set it aside to rehydrate.*
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In a mixing bowl, combine soya mince with fried vegetables, mixing everything thoroughly together. Empty the contents of the bowl into the loaf tin, evening out the surface.
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Top the mince with potato mash and smooth it out with a spoon.
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Heat the oven to 200 C (392 F) and cook your shepherd’s pie in the middle of the oven for 40-45 minutes.
Notes
* Alternatively, you can use frozen soya mince or a ready-to-cook version, seasoning them with vegetable stock powder instead of adding broth.
- Category: Dinner
- Cuisine: British
Nutrition
- Calories: 407
- Sugar: 4.3 g
- Sodium: 289 mg
- Fat: 9.9 g
- Saturated Fat: 4.6 g
- Carbohydrates: 43.3 g
- Fiber: 5.2 g
- Protein: 36.3 g
- Cholesterol: 0
Keywords: vegan, vegetarian, high protein, dinner recipe, shepherd's pie, gluten free, winter recipes, nut free, party recipe, dinner party, potatoes, vegetables